Crunchy Broccoli Salad
Serves 615 mins prep0 mins cook
This Vegan Broccoli Salad tosses crunchy veggies, sunflower seeds, and chewy dried fruit in a creamy and tangy dressing to give you the best side dish for picnics, potlucks, and warm weather meals! Vegan, Gluten-Free, & Oil-Free.
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What you need
Instructions
0 Wash and chop the broccoli, carrot, and red onion. Separate the broccoli florets from the stems. Chop the heads into small, bite-sized pieces, then peel the stems and finely dice them. 1 Add the vegan mayo, apple cider vinegar, maple syrup, garlic powder, smoked paprika, salt, and pepper to the base of a large bowl, then mix well until combined. Toss in the broccoli, carrots, and red onion, then mix until all pieces are evenly coated in the dressing. Fold in the sunflower seeds and dried cranberries, then add any additional salt and black pepper to taste. 2 Let sit for at least 10 minutes before serving to allow the flavors to combine. Refrigerate any leftovers in an airtight container for up to 5 days.View original recipe